This is a very easy and flavorful dish. Serve over rice with a veggie and it makes for a good quick meal. Serves 4-6.
Ingredients –
- 4 Chicken breasts
- 4 Cups chicken stock
- 1/2 Cup cider vinegar
- 1/2 Cup soy sauce
- 3-4 medium onions
- 1 tablespoon cornstarch
- 6 bay leaves
- 10 peppercorns
- 1 tablespoon hot sauce
- 2 tablespoons oil
Instructions –
In large heated skillet add oil and lightly brown chicken. Peel/cut onions into crescent moon sized pieces and saute till translucent. Re-add chicken and all other ingredients. Bring to boil then reduce heat and simmer for 15-20 mins.
Remove chicken and let cool. Mix equal amounts of cornstarch and water in small cup. Bring sauce to boil and thicken with cornstarch/water mixture to desired thickness. Slice chicken and re-add. Bring chicken back up to temp and serve over rice.
Note: You can substitute bone-in thighs or breasts and just pull meat from bone and re-add to skillet. Also, the broth from this dish tastes VERY similar and could probably be used as a Chinese hot & sour soup base.